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Dinner

Creamy Vegan Red + White Sauce BBQ Pasta + 10 Reasons to DITCH DAIRY

July 1, 2022 By julia

Some red & white action in a creamy vegan red sauce form for a little Canada Day celebration!

This time the creaminess comes from something special:

ACTUAL CREAM, but vegan.

Earth’s Own Canada just came out with a cooking cream! Made from Canadian Oats.

And lemme tell ya, it does the job.

Just use it like you would use dairy cream, and it cream-ifies anything.

Usually, I make cream from cashews (or sunflower seeds) like this recipe (just add a little more liquid). Or even white beans made into a cream sauce.

But, this cream makes it ridiculously easy, and extra creamy.

(Did you know oats use seven times less water than dairy?)

Better for the environment, better for the cows, better for you, PLUS it does the job. Win win win, WIN.

It’s BBQ season too, so fire up that barby and throw some plants on it, create a creamy sauce with ease, and you’re off to the delicious pasta races.

šŸ„› 10 Reasons to ditch dairy and embrace dairy alternatives instead:
āž–baby calves belong with their emotional mama cowsā €
āž– 65-100% of people are lactose intolerantā €
āž– mama cows don’t deserve to be forcibly impregnated over and over
āž– your gut microbiome will thank youā €
āž– we humans don’t need to ingest something that is meant for a baby calf to grow to a TON cowā €
āž– look up casomorphins (in dairy) and cancer promoting IGF-1 growth factor… ā €
āž– dairy uses 7x more water than oat milkā €
āž– the countries with the highest dairy consumption also happen to have the highest rates of osteoporosis (so, no.. milk is not good for your bones)ā €
āž– there are tons of other ways to get calcium and protein … from plants ā €
āž– and, it’s 2020 … the vegan milk, ice cream, butter, cheese and cream (like the one in this recipe) and RIDICULOUSLY DELICIOUSā €

Creamy Red Sauce Veggie Pasta
 
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Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
A creamy vegan red sauce pasta packed with BBQ'd veggies.
Author: Jules
Recipe type: pasta, dinner
Serves: 5
Ingredients
  • 2 yellow or sweet onions, sliced
  • ¼-1/2 cup Earth's Own Cooking Cream
  • Tomato pasta sauce (used roasted garlic from Neal Brother's)
  • 400-500g whole grain pasta of choice
  • 2 red peppers, chopped
  • 2 zucchinis, chopped
  • 9 mushrooms (cremini/white), chopped
  • 1-2 tbsp balsamic vinegar
  • 3-4 vegan sausages of choice (we used Field Roast Italian)
Instructions
  1. Turn BBQ to 400F (or oven)
  2. Caramelize onions. Do do this without oil, just heat pan to medium, add sliced onions and let the pan brown. Add ⅛ cup of water to de-glaze the pan. Turn the heat down to simmer, and put the lid on. Let simmer for 20 minutes.
  3. Meanwhile, a bowl, mix together the veggies with balsamic. Add the veggies to a BBQ roasting dish (OR, bake them in the oven). BBQ for 30 minutes, mixing around halfway.
  4. Bring a pot of water to a boil. Add the pasta and cook according to directions.
  5. Add the sausages to the BBQ and grill according to the directions (about 4 minutes a side).
  6. Add cream and tomato sauce to the caramelized onions, and let simmer for another 5-10 minutes.
  7. Strain pasta, then pour it back into the pasta pot.
  8. Chop the sausages, and add them, the BBQ'd veggies and creamy red sauce to the pot. Stir until it's all slathered and delicious looking.
  9. Serve it up with some salad and a sprinkle of vegan parm!
3.5.3226

If you make this, tag me on insta: @hookedonplants !

If you missed the premiere of Whistler Virtual Vegan Fest, it is on our Youtube channel for your viewing pleasure. Donate if you like to Happy Herd Farm Santuary or Whistler Food Bank here.

If you need help going plant-based without any judgement + with full support…check out 80/20 Plants, our app with 1:1 coaching ( Plants First Nutrition,Ā Clare Minded, Esther, Matt and I), video lessons, meal planning and recipes.

Filed Under: Dinner, Lunch, Recipes, Sauces/Dressings Tagged With: bbq, Canada Day Recipe, dairy-free, earth's own, no dairy, oat cream, pasta, red sauce, vegan canada day, vegan cream, vegan pasta, vegan sauce, veggie pasta

Top 5 mistakes New Vegans Make + New Year’s Party Pizza Recipe | Plants First Nutrition Guest Post

December 29, 2019 By julia

Roslyn Kent AKA Plants First Nutrition: love her.

She loves plants, she’s a holistic nutritionist, she loves to adventure in the mountains, and she’s passionate about the environment, animals, and helping people achieve their most balanced and healthy self in a super informative, fun, approachable way. I have loved connecting with her over the last few years, and am constantly inspired by her deep knowledge and unique way of educating her community.

Plus, she’s now a part of the inaugural Wyld Trybe of Stay Wyld Organics, sharing the benefits of our newly launched medicinal mushrooms! (MORE coming on that in the next post)

She graces us with her knowledge and recipe development skills today.

Enjoy the read and the eats, and don’t forget to give her a follow, share this, tag her (@plantsfirstnutrition) and I.

From the amount of value she puts out to the world, she deserves all the love back to her.

1) Not eating enough calories:

A whole food plant based diet is naturally lower in calories, but typically higher in antioxidants, fiber, vitamins and minerals. This usually means that you can eat much more on a plant based diet compared to a standard American diet. Picture a stomach filled to the brim with vegetables. Now picture instead a stomach with 3 oz of steak and 1 tbsp of oil. The calories may be similar, but the volume is much different. This is a prime example of why you might feel more hungry on a plant based diet, and why it’s so important to not only increase the volume of food you eat, but the variety of food too. While you’ll want most of your daily food intake to come from carbohydrates, including leafy greens, fruit, whole grains, and starchy vegetables, it’s important to add in whole food forms of fat too, including nuts, seeds, nut butters, avocados, etc. as well as plant based protein (legumes, seeds, etc.) These will work to keep you feeling satiated. But the bottom line here is, if you under eat on a plant based diet, as with any diet, you’ll feel fatigued, lethargic, drained, and generally like sh*t. And not surprisingly, I see this a lot among new vegans. The common trend is to replace animal foods with plants, but the quantity on a plate often doesn’t increase. I don’t recommend counting calories on any diet, and especially not on a vegan diet, simply because it’s hard to overdo it, and you should be eating to feel full. If you choose to work with me, we can work together to up your food intake in a way that doesn’t feel like you’re always eating. Or maybe, you do like to eat, and that’s okay with you. We can work out something that fits your lifestyle, but the key here is to ensure sufficiency without filling your diet with processed foods.

2) Cutting out major food groups (without an allergy or sensitivity):

It’s one thing to be vegan. It’s another thing to be vegan, gluten free, lectin free, night-shade free, and nut free. I am not referring to food allergies, but instead the decision to avoid certain foods based on fear mongering and fat diet trends. All whole food plants are healthy, and all whole food plants can be healthfully incorporated into an everyday diet. No, lectins aren’t bad for you. No, a little oil every once in a while won’t kill you. No, gluten isn’t the enemy unless you’re legitimately celiac or sensitive, and no, night shades aren’t an issue unless you have severe inflammation in the body. The emphasis here is on whole food plant based, including all plants (unless sensitivities or allergies are at play) but leaving room for indulgences, vegan meat/dairy alternatives, and treats the other 20% of the time to keep life interesting and your soul happy. A vegan diet is not restrictive, but if you make it so voluntarily, you may run into issues and miss out on a variety of nutrients your body needs to thrive!

3) Eating too much raw food

Despite what you might have been told, vegans don’t just live off of salads. In fact, some vegans might not even be able to properly digest salad, let alone rough raw vegetables such as kale, celery, and carrots. You are what you eat, but even more so, you are what you digest, and if you can’t digest raw food, then why try to eat an abundance of it? Would it not make more sense to eat a variety of whole plant foods that are cooked and easier to digest until you can build up your ability to digest raw foods? Rabbits might eat raw carrots and Gorillas might eat raw leaves, but that doesn’t mean you should eat mostly raw if that’s not something your stomach or your intestines can handle. This will only contribute to indigestion, bloating, gas, and abdominal discomfort in the long run. Work with me to address your initial digestive concerns and we can work you up to a salad eating machine!

4) Not supplementing with the right things

It’s easy to think that a vegan diet is the be all, end all. And while I do in fact believe that it is by far the most healthy, sustainable, and animal friendly ways to live and eat, I do understand that it falls short of a few key nutrients. This isn’t because the plant kingdom is lacking nutrients, but instead, because our toxic world changes the way we digest food and the ability to get certain nutrients from our food. For example, you’ve probably heard that a vegan diet is lacking B12. This is true in a way, but only because B12 is created by bacteria, and the conditions in which we grow food are now so sterile, there’s no opportunity for B12 to proliferate in vegetables. Our guts make a small amount, but not enough to be sufficient for a lifetime. Animal eaters can get B12 from eating animal flesh, but again, the amount has decreased due to antibiotic use and sterilization of the gut—even cows are given B12 shots today to up the concentration of B12 that ends up in the beef on your plate.Ā 

I often hear of first time vegans feeling fantastic after one month of being vegan, but after 4-6 months, they feel fatigued and exhausted, all the time. This is usually due to one of a few things: inability to digest certain foods, food sensitivities, or not supplementing with the right nutrients. Book an appointment with me to determine exactly what nutrients you might need as a new vegan, as this can be a very individual thing!Ā 

5) Eating the same style of meals they did before, but vegan.

You used to eat chicken, vegetables and white rice for dinner as an omnivore? Good luck trying to eat only plain vegetables and white rice instead each night. White bagels and cream cheese every morning for breakfast? Bagels and vegan cream cheese must be a good substitute, no? Or what about just salad with veg, without the chicken. Is that okay? The answer is a bit more complicated than a straight yes or no. The problem with adopting a plant based diet and not diversifying your diet is that you’ll feel, well, blah. The key to feeling energized and vibrant on a vegan diet is to increase the variety of foods you eat (in addition to the volume—see above). We’ve come a long way since meat and potatoes, so to take away meat and simply fail to replace that meat with a variety of plants might take you down the wrong path. The best way to diversify your diet (while still keeping things relatively simple) is to research vegan recipes. Try one new recipe a week, and before you know it you’ll have a laundry list of go-to recipes that you can make throughout the month without any effort. Try to buy at least 15 different vegetables every week at your local grocery store and google recipes that incorporate combinations of those plants. You might be surprised to find that an unexpected meal turns out to be your favourite!

ROSLYN’S SPICY CAULIFLOWER & AVOCADO RANCH PIZZA

SPICY CAULIFLOWER AND AVOCADO RANCH PIZZA
 
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Creamy, spicy, vegan pizza ready for the party people! The perfect finger food for any day.
Author: Roslyn (Plants First)
Recipe type: snack, new year party snack, appetizer
Serves: 8 slices
Ingredients
  • 2 cups all purpose flour (can swap for GF all purpose)
  • 1 package of instant yeast
  • ½ tsp salt
  • 1 tsp coconut or cane sugar
  • ½ tsp dried basil (optional)
  • ½ tsp dried oregano (optional)
  • 3 tbs olive olive
  • 1 cup hot water from the tap
  • ⅓ cup vegan mayo
  • 1 small ripe avocado
  • ½ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tsp dried dill (can sub for 1-2 tbsp fresh)
  • ½ tsp dried parsley (can sub for 1-2 tbsp fresh)
  • 1 tsp apple cider vinegar
  • 1 tsp maple syrup
  • 1 head of cauliflower chopped into small florets
  • ⅓ cup franks hot sauce
  • ½ cup homemade or store bought pizza sauce
  • 3 stalks of green onion, sliced diagonally into thin pieces
Instructions
  1. Preheat the oven to 425 degrees F and place your pizza stone in the oven to heat up.
  2. To make the dough, mix the flour, yeast, salt, sugar, and spices in a large mixing bowl. Add the oil and water and stir with a wooden spoon to combine. When the dough starts to form, use your hands to combine until all the flour is absorbed. Set the bowl aside and cover with a tea towel.
  3. Add the cauliflower florets to a medium sized bowl and add Frank’s hot sauce. Toss to combine. Layer a cookie sheet with parchment paper or a silicon baking mat and add the cauliflower plus extra sauce, spacing it out. Bake at 425 F for 15-18 minutes or until almost cooked (the cauliflower will spend 10 more minutes in the oven later on!). Remove the cauliflower from the oven when finished and bring the heat up to 450 F.
  4. Combine all the avocado ranch sauce ingredients (mayo to syrup) in a high speed blender or food processor and blend until smooth.
  5. To assemble the pizza, place your dough ball on a clean, lightly floured counter space. Use your hands to stretch the dough out from the center. Pick it up and place your fists in the middle, rotating the dough in a circular motion slowly as you stretch it out until it reaches the desired width (approximately 12″).
  6. Carefully remove the pizza stone from the oven* and place onto hot plates on the counter. Lightly fold your dough in half and move it onto the stone, unfolding it once it’s positioned to your liking.
  7. Add the tomato sauce to the base of the pizza and spread around to the edges.
  8. Add the cauliflower pieces and ¾ of the green onion, spacing them out evenly.
  9. Place the pizza in the oven at 450 F and cook for 11-14 minutes or until the edges are browned and the underside is cooked through.
  10. Carefully remove the pizza from the oven and place it back on to the hot plates. Top with generous dollops of the vegan avocado ranch and sprinkle with remaining green onion.
  11. Slice into 8 even pieces and enjoy!
3.5.3226

Making this? Tag @plantsfirstnutrition and @hookedonplantsĀ 

Need a guide towards a plant-based lifestyle?Ā  Try theĀ 80/20 PlantsĀ Program

Check out myĀ e-bookĀ (your new vegan handbook) AKA …all you need for a #PlantsForAWeek mini challenge.

For more inspiration and info on eating plant-based,Ā sign upĀ to my emails for bi-weekly inspiration, recipes,Ā plus a free PDF onĀ How to Get Hooked On Plants!

Filed Under: Appetizers, Dinner, Holidays, Recipes, Sauces/Dressings Tagged With: avocado pizza, cauliflower avocado pizza, cauliflower pizza, finger food, hooked on plants, pizza, stranger wings, vegan new year eve, vegan new years, vegan pizza, vegan snack

Simple One-Pot Vegan Chili | Ready in 30

December 5, 2019 By julia

CHILI SEASON (can I get a whooooop whoop?)

I’m going to make this post short, to the point, nutritious, and delicious, just like this simple one pot vegan chili (aka dinner in 30 minutes).

All you need is a pot, some cans from the pantry, and some of your usual suspects from the veggie kingdom.

If you want to take it up to the next level, top it off with this 5 ingredient vegan sour cream or smokey vegan parm, and of course a side of rustic sour dough (our go-to is always a fresh loaf from Whistler’s vegan bakery Ed’s Bred).

This recipe makes a lot. Freeze it or just keep it in the fridge to eat it over the next week on top of quinoa, in wraps, sloppy joe style…. you name it.

Gotta love that chili versatility action.


Simple One-Pot 3 Bean Vegan Chili
 
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A last minute dinner idea. Just need a few veggies and a few cans from the pantry, and you're dinner is ready in 30 with one pot to clean.
Author: Jules
Serves: 6
Ingredients
  • 1 medium yellow onion, chopped
  • 8 mushrooms, chopped (white, cremini, portobello, your choice)
  • 3 sticks of celery, diced
  • 3 carrots, diced
  • 2 cloves garlic, minced
  • 1-2 tbsp veggie boullion powder (or 1 cube)
  • 1 tbsp cumin
  • 3 tbsp chili powder
  • 1 tbsp oregano spice
  • Pinch of salt & pepper
  • 1 large sweet potato, chopped
  • 1 jar tomato sauce (HACK: you can use pasta sauce! I used this one)
  • 1 can each: kidney beans, black beans, chickpeas (or any other beans you have), rinse first
  • 1 can of corn
  • 1 head broccoli, chopped
Instructions
  1. Oil-free sautƩ the onions and mushrooms (heat pan to medium, add onions and mushrooms, let brown for a few minutes, add a bit of water to de-glaze the bottom of the pan, let sautƩ another minute or so)
  2. Add celery, carrots, garlic, veggie boullion, cumin, chili powder and oregano with a ¼ cup of water. Mix together and let sautĆ© 3-5 minutes
  3. Add sweet potato, beans, corn, tomato sauce and stir.
  4. Add enough water until it just covers everything.
  5. Bring to a boil, then let simmer for 20 minutes.
  6. Add broccoli for the last 5 minutes.
  7. Serve it up with cashew sour cream, green onion and your fave sourdough (I'm looking at you Ed's Bred.
#version#

Making this? Tag @hookedonplants

Need a guide towards a plant-based lifestyle?Ā  Try theĀ 80/20 PlantsĀ Program

Check out myĀ e-bookĀ (your new vegan handbook) AKA …all you need for a #PlantsForAWeek mini challenge.

For more inspiration and info on eating plant-based,Ā sign upĀ to my emails for bi-weekly inspiration, recipes,Ā plus a free PDF onĀ How to Get Hooked On Plants!

Filed Under: Dinner, fall, Oil Free, One Pot, Ready under 30, Recipes Tagged With: 3 bean chili, chili, chili hack, cruelty free chili, easy dinner, easy recipe, easy vegan recipe, hooked on plants, meat free chili, one pot chili, one pot dinner, plant based chili, plant based dinner, veg chili, vegan chili, veggie chili, weeknight recipe, yam bean chili

The Wild Mushroom Green Vegan Lasagna with 2 Multi-Purpose Sauces

October 17, 2019 By julia

A comfort food fave, with a twist. This green vegan lasagna is so yum, and perfect for these fall feels.

Make a big batch, or a few dishes worth to freeze for a dinner freak out kinda day! That’s my jam. I don’t like spending hours in the kitchen prepping one day for the full week… instead, I make the most of when I actually am in the kitchen. If I’m chopping an onion, I chop 3, and put them in the fridge for a different recipe… If I’m making lasagna, I make A LOT of it so leftovers can flow like an awesome mountain bike trail that just keeps on giving.

Are you the same? Well, here’s a recipe to go bulk on.

The Green Vegan Lasagna

Plus, you’ll make 2 sauces for this recipe that can be used for what ever else you want to use them for (hint hint, double them up)! I’m thinking green sauce for a dip, and cashew cheese sauce for pasta or your next sandwich making party.

Other sweet addition tips? If you want it to be even cheesier than what the cashew cheese will provide…. Top it off with a vegan cheese like Gusta (shredded up), Black Sheep Vegan Cheeze ‘vouda’ or ‘vozzerella’, Daiya Mozz, Miyokos Mozz… Drool. You can find these online at vegansupply.ca or veganessentials.com or spud.ca (use code CRVAN-MURJUB for 20$ off your first Spud order).

The Green Vegan Lasagna
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The Green Vegan Lasagna

Recipe by JulesCourse: Dinner
Servings

12

servings
Prep time

25

minutes
Cooking time

50

minutes

Ingredients

  • 1 box lasagna noodles (Gluten-Free if needed)

  • 1 sweet or yellow onion, diced

  • 2 cups chopped wild mushrooms (used chanterelles, oyster mushrooms and portobello)

  • 2 cloves garlic, minced

  • 2 tbsp Italian seasoning

  • 1 jar tomato pasta sauce (24 ounces)

  • Green Sauce
  • 2 cans white beans (strained)

  • 1 cup nutritional yeast

  • 2 cloves garlic

  • juice of 1 lemon

  • 1 tbsp onion powder

  • 3 cups spinach

  • 1/4 tsp salt

  • 1 tsp balsamic reduction or maple syrup

  • 1 to 2 cups Pre-cooked green or brown lentils

  • Cashew Cheese Sauce
  • 1 1/2 cups soaked (and strained) cashews (soak cashews overnight or a quick soak in hot water for 10 minutes)

  • 1/4 cup nutritional yeast

  • 1/2 tsp salt

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 cup unsweetened + unflavoured plant milk

Directions

  • Pre-heat oven to 350F
  • SautĆ© the onions, mushrooms, Italian seasoning, and garlic with a bit of water if it’s sticking.
  • Cook noodles according to directions (some lasagna noodles don’t need to be pre-boiled). Bring a pot of water to a boil, add noodles and salt, let cook for the time told, strain and run cold water over them.
  • Make the Green Sauce: Add all the green sauce ingredients except for the lentils to your blender and whiz it up until smoooooooth. (you can use this sauce as a dip, pasta sauce or a spread for your wraps)… Then stir in the lentils.
  • Make the Cheese Sauce: Add all cheese sauce ingredients to the blender and blend until smooth (this sauce too makes a great dip, sandwich sauce, or pasta sauce!)
  • Layer it up! Start with tomato sauce on the bottom of your baking dish (around 13 x 9-inches), then a layer of noodles, then green sauce, cheese sauce, onion + wild mushroom saute, tomato sauce, and repeat. Finish it off with noodles, then cheese sauce on top!
  • Cover with tin foil and bake for 40 minutes. Remove foil and bake for another 10 minutes
  • Let sit for 10, and serve with fresh basil

Notes

  • Prep time doesn’t include cooking the lentils (about 40 minutes) or soaking the cashews (overnight or for 10 minutes in hot water).
  • Keep in the fridge for a week, or freeze for a few months

If you make this, make sure you tag @hookedonplants on instagram!

Need a guide towards a plant-based lifestyle? Try the 80/20 Plants Program

Check out my e-book (your new vegan handbook) AKA …all you need for a #PlantsForAWeek mini challenge.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Filed Under: Dinner, fall, Gluten Free, Oil Free, Recipes, Sauces/Dressings, Uncategorized Tagged With: lasagna, lasagne, vegan lasagne

Vegan Mashed Cauliflower Potatoes | Oil-Free

October 10, 2019 By julia

Canadian Thanksgiving is juuuuust around the corner, and since there is no Thanksgiving without these basic vegan mashed potatoes, you better go grab some real nice spuds and mash em’ up!

Take these taters to the next level with easy coconut bacon bitties (recipe also below), or douse it in this mushroom gravy (see ya later turkey fat).

In the midst of the season of gratitude… here are a few things I’m thankful for right now:

  1. You guys. I love seeing you rock these recipes and connect with me on instagram
  2. The Game Changers Movie being out, inspiring so many people to eat plants and kill it as an athlete
  3. People like Greta, Billie, DJ Tiger Lily, James Wilks and Ellen getting the vegan word out
  4. Mic the Vegan & Plant Proof for de-bunking myths and questionable studies out there
  5. This list could go on… but I’ll stop there and squeeze in my dog, of course.

What are you grateful for?

Hopefully for this recipe…and for the ones that go with it like Stuffed Tofu Turkey, Maple Dijon Pecan Hasselback Butternut Squash, Mashed Potato Butternut Swirl, Spinach Artichoke White Bean Dip, or Whole Roasted Cauliflower with Tahini Curry Sauce…

Enjoy!

Basic Vegan Mashed Potatoes with Bacon Bits
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Print

Basic Vegan Mashed Potatoes with Bacon Bits

Recipe by JulesCourse: dinnerDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

15

minutes

Ingredients

  • 4 medium Yukon potatoes, chopped

  • 1 head cauliflower, chopped

  • 1/2 cup cashews

  • 1/2 tsp salt

  • 3/4-1 cup unsweetened plant milk

  • 1 tbsp onion powder

  • 1 tbsp garlic powder

  • 1/2 cup nutritional yeast

  • 2 tbsp chives, minced

Directions

  • Boil potatoes: add potatoes to a pot and cover with water, bring to a boil then turn down to medium for about 15 minutes, or until soft. Strain.
  • Meanwhile, steam cauliflower and cashews for 10 minutes, until cauliflower is fork tender
  • Add cauliflower, cashews, milk, salt, garlic powder, onion powder, and nutritional yeast to your blender and whiz it up until smooth (start with 3/4 cup milk, and add more if you need to for easy breezy blending…you may need the help of a tamper)
  • Now, pour out 1/2 of the cauliflower sauce into a big bowl, and add in the potatoes. Blend with help from your tamper.
  • Pour all the blender potatoes into the big bowl with the cauliflower sauce and mix until evenly combined.
  • Top with pepper and chives (and maybe some mushroom gravy!)

Filed Under: Dinner, Oil Free, Recipes, Uncategorized Tagged With: dinner idea, hooked on plants, mashed potatoes, potato recipe, potatoes, thanksgiving side, vegan dinner, vegan potatoes, vegan side, vegan thanksgiving

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WELCOME

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Hi, I'm Julia! I like to simplify plant-based eating and make yummy recipes. I'm a Registered Holistic Nutritionist, certified plant-based chef, Olympian, and I make cereal (Jules Fuel). Enjoy! Read more

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hookedonplants

🌱 Olympian | Chill Vegan | RHN & Chef
šŸ  Whistler Realtor @jules.eliz.murray @living.in.whistler
ā˜€ļø Retreats

Pro tip: Stay consistent. You’ve got this 🐾 Pro tip: Stay consistent. You’ve got this 🐾

P.S. Wondering what all the cuteness is about?

Only for the bestest dog food ever: @virchewdogs
šŸ‡ØšŸ‡¦ Woman-founded
🚚 Delivered to our door
🌱 Plant-powered
🧓 Perfect for sensitive skin (just ask Zak)

Use code hookedonplants for a discount — link in bio or just message us ā€˜DOG FOOD’ & we’ll send more info. 

~ With love, Zak & Tez šŸ¶šŸ’›
Whistler people! Name where this is from & I’ll Whistler people! Name where this is from & I’ll give you extra high fives today šŸ† 
The OG rainbow collard wrap 🤤 

PS: if I were to create a Whistler Vegan Guide, drop in the comments what can’t be missed ??!!

#whistlerveganguide #whistlervegan #veganwhistler #plantbasedfinds #plantbasedwhistler #vegantravel
15 Minute Protein-Packed Vegan Pesto ChickUn Fettu 15 Minute Protein-Packed Vegan Pesto ChickUn Fettuccine 

1) Soak soy curls in water for 10 mins, then strain and pan-fry in olive oil & @bragg liquid aminos
2) In a pan, sautƩ 1 onion, lots of crushed garlic, 8-10 sliced mushrooms 
3) Add vegan pesto (used @love.legrand), nutritional yeast, and the pan fried soy curls to that pan. 
4) Boil pasta of choice (drop your fave pasta below… macaroni? Penne? Fettuccini?
5) Strain then pour pasta into the pan of goodness & mixy mixy
*** optional: add mushroom benefits with 1 tbsp each of @staywyldorganics Immunity Blend powder, and extra protein with @complement unflavoured protein powder. Use ā€˜hookedonplants’ for a discount - links in bio. 

 
🤤 Devour. 

Anything can be veganized. šŸ‘Œ 

šŸ“Œ Save this for your next 15 minute dinner recipe idea.

#vegandinner #veganpasta #pestopasta #15minuterecipe #easyrecipe #easyveganrecipe
Ok, I’m biased… but this mama has to be the mo Ok, I’m biased… but this mama has to be the most inspiring plant-based athlete out there.

@stephaniejdsloan always supporting, motivating, moving, adventuring (in braids), and top-cheffing it up with the goodness of whole plant foods.

Happy Mother’s Day to all the amazing mama’s out there. šŸ’• 

#momsrule  #nomeatathlete
#plantbasedathlete #veganmom #mothersday
This isn’t just any tofu scramble… it’s next This isn’t just any tofu scramble… it’s next-level creamy and eggy thanks to 2 secret weapons:

šŸ„„ Hummus for texture 
šŸ§‚ Black salt (kala namak) for that eggy flava flave

Serve it up with avo, tomato, and a drizzle of hot sauce for the ultimate #MothersDayBrunch moment šŸ„‘šŸ”„

🌱 Tofu Scramble Recipe - from the #hookedonplantsarchives 

Ingredients:
	•	½ large yellow onion, diced
	•	2 cloves garlic
	•	6 white mushrooms, sliced
	•	1 red pepper, diced
	•	1 tsp each: garlic powder, onion powder, paprika
	•	½ tsp turmeric
	•	1 tsp cumin
	•	½ tsp black salt (kala namak)
	•	¼–½ cup nutritional yeast
	•	½ cup hummus (use your fave — or try my Roasted Garlic one!)
	•	1 block medium or soft tofu (~350g)

Directions:
	1.	SautƩ onion in a hot pan (no oil needed). Let it brown, then splash with water to deglaze as needed.
	2.	Add mushrooms, garlic, and red pepper. Cook for a few minutes.
	3.	Stir in spices + ¼ cup water.
	4.	Add hummus and mix until incorporated.
	5.	Crumble tofu into the pan with your hands (tiny crumbles = perfect texture).
	6.	Stir everything together and cook for a few more minutes until golden and hot.

Top with avo, tomato slices, hot sauce… or wrap it up in a tortilla 🌯

šŸ’Œ Save this for your next brunch or breakfast for dinner (the best) and tag @hookedonplants if you make it!

#TofuScramble #VeganBrunch #EasyVeganMeals #HookedOnPlants #MothersDay #HummusHack #TofuScramble #BreakfastforDinner #PlantBasedProtein #VeganComfortFood #WeekendEats
… vegan for a decade and she’s still kickin’ … vegan for a decade and she’s still kickin’ šŸ‘Œ 

Plants have all the protein 🌱 šŸ’„ Who here is early in their plant-based journey? Need some tips? 

🐾 PS: These rescue dogs are thriving on plants too. Check the link in bio for info 🐾 

#vegan #veganolympian #plantbased #plantbasedtips #vegannutrition @virchewdogs
@alohaanimalsanctuary needs support right now. āž” @alohaanimalsanctuary needs support right now.
āž”ļøThe GoFundMe page is linked in @alohaanimalsanctuary bio.

A few years ago, I had the beautiful experience of volunteering with Aloha Animal Sanctuary, and supporting their team with @complement products to help the volunteers and founders thrive—so they could give their best selves to the animals.

It’s a dream of mine to spend more time physically supporting farm sanctuaries. 
And to have my own one day… šŸ’« 
… to rescue animals like the lucky ones you see here, living out their best lives.
Just putting that out there 🌱✨

šŸ’ŖšŸ½ The work, love and energy the founders have poured into Aloha is incredibly inspiring, but it comes with its challenges… Funding expenses being the main one. 

If you’ve got even $5 to spare, it could make a huge difference in helping save Aloha.

Since I don’t have my own sanctuary (yet!), the least I can do is share, volunteer, and spread the word.

& look back on the cute animal pics from my few days there. 

🐾 Hug a dog today. 
🐾Reconnect with the magic animals bring into this world.
🐾Donate if you can. 
🐾Visit a sanctuary. 
🐾Support the people doing this heart-led work.

šŸ©µšŸ–šŸ“šŸ
Need a serotonin boost? Hug a dog today. 10/10 re Need a serotonin boost? Hug a dog today. 
10/10 recommend.

PS: dogs can thrive on plant-based diet and it may actually extend their life šŸŽ‰ If you have sensitive pups, or don’t feel like feeding other animals to your family animals or want to try a more sustainable dog food for šŸŒ try feeding them a vegan option. Check out the studies on @virchewdogs site, and try their starter pack (link in bio). Developed with vegetarians. Feel free to use ā€˜hookedonplants’ for a discount. 

Zak & Tez just love it. 
Tez actually vibrates with excitement every time. šŸ˜† 

#vegandogs #plantbaseddogs #dogfood #vegandogfood#adoptdontshop #rescuedogs #rescuedogsrule
šŸ„žšŸ’› Vegan 3 Ingredient Blender Pancakes—so šŸ„žšŸ’› Vegan 3 Ingredient Blender Pancakes—so easy, super delish, and protein-packed.✨ 
Just blend, pour, flip, and devour.

3 main ingredients plus a few powders / spices šŸ‘Œ 

šŸ‘Øā€šŸ³ Ingredients:
āœ”ļø 3 ripe bananas šŸŒ
āœ”ļø 3 cups oats (GF if needed)
āœ”ļø 1-1.5 cups plant milk (oat, almond, soy… whatever floats your nut milk boat)
āœ”ļø 1 tsp baking powder
āœ”ļø 1 tsp baking soda 
āœ”ļø 1/2 tsp cinnamon
āœ”ļø 1 tsp vanilla extract
āœ”ļø Pinch of salt
Optional:
@complement Daily Greens
@complement Chocolate Protein 
@staywyldorganics Mushroom powders šŸ„ā€šŸŸ« 
Vegan chocolate chips?!

Use ā€˜hookedonplants’ for a discount on all. 

… beer powder makes these babies nice & pink…! 

šŸ”„ Directions:
1.  Add oats, powders to the blender, and blend to a flour
2. Add milk and bananas, blend until smooth (add a little extra milk if needed & use a tamper to help blend. 
3. Heat a non-stick pan over medium and lightly grease with coconut oil or vegan butter.
4. Pour the batter into the pan (small pancakes work best), cook for ~3 mins until bubbles form.
5. Flip, cook another 2 mins, then stack ā€˜em high!
āœ”ļø TOP IT with maple syrup, nut butter, warm berries, coconut chips, chocolate drizzle… whatever makes your heart happy! šŸ“

Save this for your next cozy brunch and tag me if you try it. 
Who’s flippin’ pancakes this weekend?! šŸ’›

šŸ‘ŒFreeze & pop in the toaster for a quick Breaki. 
** Can also be used in the waffle iron šŸ§‡ 

Are you in team waffle or team pancake?? 
šŸ‘‡Do tell. 

#HookedOnPlantsArchives 
#VeganPancakes #BananaOatPancakes #HealthyBreakfast #PlantBasedEats #WeekendBrunch #EasyVeganRecipes
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